Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout

Crispy smashed potatoes with olive tapenade are the ultimate side dish. After making this many times, I’ve discovered the trick to getting perfectly crispy edges and a creamy center. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Tuscan Chicken with Spinach and Easy Baked Chicken Roll Ups.

What You'll Need for Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs baby potatoes
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pitted Kalamata olives
• 2 cloves garlic
• 1 tbsp capers
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: Fresh parsley, chopped
• Optional: Red pepper flakes

How to Make Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout

1. Boil potatoes: Boil potatoes until tender. Drain and let them cool slightly.
2. Smash potatoes: Smash potatoes with the bottom of a glass or a potato masher. Leave some chunks for texture.
3. Season potatoes: Toss potatoes with olive oil, salt, and pepper. Spread them on a baking sheet.
4. Bake potatoes: Bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until crispy and golden.
5. Make tapenade: Blend olives, garlic, capers, lemon juice, olive oil, salt, and pepper until smooth.
6. Serve: Serve potatoes hot with a dollop of tapenade and garnish with fresh parsley and red pepper flakes.

Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be boiled and smashed up to a day ahead.

Freezing Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.

Recipe Notes

• Chef tip: For extra crispy potatoes, increase the oven temperature to 450°F (230°C) and bake for 15-20 minutes.
• Best substitution: Substitute Kalamata olives with black olives if preferred.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or baking for a few more minutes.

Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten Free

Ingredients

Main Ingredients

• 2 lbs baby potatoes
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Seasonings

• 1/4 cup pitted Kalamata olives
• 2 cloves garlic
• 1 tbsp capers
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Optional Toppings

• Fresh parsley, chopped
• Red pepper flakes

Instructions

1. Boil potatoes: Boil potatoes until tender. Drain and let them cool slightly.
2. Smash potatoes: Smash potatoes with the bottom of a glass or a potato masher. Leave some chunks for texture.
3. Season potatoes: Toss potatoes with olive oil, salt, and pepper. Spread them on a baking sheet.
4. Bake potatoes: Bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until crispy and golden.
5. Make tapenade: Blend olives, garlic, capers, lemon juice, olive oil, salt, and pepper until smooth.
6. Serve: Serve potatoes hot with a dollop of tapenade and garnish with fresh parsley and red pepper flakes.

Notes

• Chef tip: For extra crispy potatoes, increase the oven temperature to 450°F (230°C) and bake for 15-20 minutes.
• Best substitution: Substitute Kalamata olives with black olives if preferred.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or baking for a few more minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.
• Make ahead: Potatoes can be boiled and smashed up to a day ahead.

Nutrition Per Serving

• Calories: 250
• Protein: 5g
• Fat: 13g
• Carbs: 30g
• Fiber: 4g
• Sugar: 3g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!